Chicken and Leek Pie with Puff Pastry
A cozy chicken and leek pie with carrot and zucchini in a creamy mustard sauce under golden puff pastry. Gentle comfort food for the whole family.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 15 ml olive oil1.01 tbsp olive oil
- 1 medium leek, thinly sliced into rings
- 1 medium carrot, finely diced
- 500 g chicken, diced1.1 lb chicken, diced
- 2 medium zucchini, grated
- 300 ml chicken stock, low-sodium1.27 cup chicken stock, low-sodium
- 15 ml wholegrain mustard1.01 tbsp wholegrain mustard
- 30 ml sour cream2.03 tbsp sour cream
- 1 each puff pastry, 1 sheet, thawed
- milk (optional), for brushing the pastry
- salt (to taste), for over-1s and adults
Steps
Make the Filling
- Heat the olive oil in a frying pan over medium heat until it shimmers.
- Slice the leek thinly into rings, using the white and pale green parts, then add it to the pan.
- Saute the leek for 2 to 3 minutes, stirring, until it begins to soften and smells sweet.
- Finely dice the carrot, add it to the pan, and cook for about 5 minutes until both are tender.
- Dice the chicken, add it to the pan, and stir until the outside turns from pink to pale.
- Pour in the chicken stock and grate the zucchini straight into the pan.
- Bring to a boil, then lower to a simmer and cook for 20 to 30 minutes until the liquid reduces and thickens.
- Turn off the heat and stir through the wholegrain mustard and sour cream until the filling is creamy.
Assemble and Bake
- Spoon the chicken and leek filling into a pie dish and spread it level.
- Lay the puff pastry over the top and trim any overhang to fit the dish.
- Pierce the pastry a few times with a knife so steam can escape, then brush with a little milk if you like.
- Bake at 200C for about 15 minutes until the pastry is puffed and golden.
- Let it cool a few minutes, then serve with mash and soft green vegetables. For over-1s and adults, add a pinch of salt to taste.
Nutrition
- Calories
- 383
- Protein
- 13g
- Fat
- 26g
- Carbs
- 26g
Tips by age
Chop or shred the chicken finely and mash the vegetable filling well. Offer a small portion of the soft inside filling with a little soft pastry. Use low-sodium stock and serve on a preloaded spoon.
Choking safety: Make sure chicken is finely chopped or shredded; large chunks of chicken or firm pastry edges are a choking risk.
Cut the chicken and pastry into small bite-size pieces and serve a small portion alongside soft mashed potato or green vegetables.
Choking safety: Cut chicken into small pieces; large or firm chunks are a choking risk at this age.
Serve a small slice cut into bite-size pieces with soft vegetables on the side. Skip the added salt for this age.
Choking safety: Cut chicken into small pieces to reduce choking risk.
Serve a slice as written, cut into manageable forkfuls. A small pinch of salt to taste is fine at this age if desired.
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